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Smokehowze last won the day on March 12

Smokehowze had the most liked content!

About Smokehowze

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    Guru Site Supporter

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  • Location:
    North Georgia
  • Grill
    Kamado Joe

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4,471 profile views
  1. Mango Jelly

    Mango Jelly The kids made a lot of mango sorbet a few weeks ago. There was some left in the fridge but it was not being eaten as rapidly as it had been. And I was needing space in the freezer. Hey, let's make an Asian mango jelly. The sorbet was thawed and the sweetness level was adjusted. Time to get out the agar-agar. I used 'Telephone' brand powder - pretty commonly available. Based on weighing the puree at roughly 1500 grams I did a swag and guestimated I should use about half the 25 gram package. So 12.5 grams or 2 tablespoons could be about right. You have to stir and dissolve the agar into a boiling liquid so the mango puree mixture was slowly brought to a boil and the agar stirred in the slow boil puree for about 2 minutes. It was then quickly added to the silicon muffin pans. It filled about 1 1/2 pans at 1/3 cup per jelly. It starts to set pretty quickly. This is the pan right after filling. While it will set at room temperature the money shot lead photo and this dish of the jellies was after 20 minutes in the fridge. Texture was spot on - firm, slightly springy, and not set up like concrete. For the first time doing this type of jelly I think I got it right. There will be more of these type jellies in the future especially the multi-layer ones. Like the coffee and coconut cream Vietnamese one...
  2. Meat Shawarma Pizza

    Next time to make a 'saj/tava' cooking dome try a wok that does not have the long handle (like one with the two metal loop handles) upside down on the Kamado. Just be prepared to potentially lose some of the the wok's interior seasoning if you overheat it. If you had removed the interior baffles and/or top stone at those heat levels you might have killed the finish on the Blackstone lid. Naan in the Backstone at about 700 cooks really nicely - but then you lose the innovative effect of doing the dome cook.
  3. How do you tell readily which probe is which without tracing along each cable? Seems to me each end of a particular probe needs a metal color band that could be user added or wrapped around the cable ends - or something you can add to a generic probe to differentiate it that would withstand the heat at the sensing end.
  4. Fried Chicken Biscuit with Miso Honey Butter and Harissa

    I am with the rest - I want one or two of these ... great photo also.
  5. Glad she is back home - even though she is off again - but a lot closer than around the world. Can't beat great home cooking and a comfort meal to say welcome back and put the "I love you" feelings into tangible action.
  6. So this weekend was a special occasion for Mrs. Smokehowze and the weekend got continued over into Monday when my son and I fixed one of her favorite meats. Filet Mignon. These were sourced at Costco. We hunted through the choice grade and found a package that compared to the prime grade in terms of marbling, etc. A great deal at about half the price of the prime! Cooked on Big Joe at 550+ degrees by my son with a few thin soaked strips of hickory wood for just a hint of smoke. Let the meat do the taking with just Kosher salt, fresh ground pepper and a dusting of imported Spanish Chiquilin 'Pimenton Picante' hot paprika. My son has experimented and discovered this paprika adds a subtle but very nice flavor dimension on the grilled meat. I have pretty much turned over steak cooking on Joe to my son. He can nail it every time to what folks like. Nice when the apprentice becomes the master. I did the inside cooking this time. Delicious results overall! Tender real meat flavor on the steak. Sides were herb roasted pee-wee gold potatoes, stir fried snow peas /water chestnuts with a light Asian seasoning touch, garden fresh tomatoes and some fresh avocado. Mrs. Smokehouse thoroughly enjoyed the meal and my grown daughter announced that filet mignon cooked on the Kamado had now become one of her new favorite meats. Oh well! Son and I had our fill also. And the good thing is there are leftovers for another meal. Yummm!
  7. Muffaletta

    Now you done made this Louisiana boy hungry all over again! If you'all want to try one on your Kamado it is really straight forward. A decent Muffaletta olive salad mix is becoming more available at more places that it used to be. Even a version of the olive salad at some Costco like mine here in Georgia. And it may take some hunting but you can find a suitable bread. This will get you going in no time:
  8. John recently posted about the Fire Board he has acquired This post got me thinking about the internet-of-things (IoT) cloud connected remotely accessible devices we are all beginning to use/adopt in many different applications. Rather than impinge on his post I decided to start a thread about one of my concerns on the longevity of the remote access and how it is only as good as the company itself supplying these new class of devices. Note: This is not about this specific FireBoard product but generically appropriate to the emerging internet-of-things connected world. My pet peeve about the trove of "cloud connected” internet-of-things remotely accessible devices becoming available (especially from new entrants in a particular application area) is that you buy an expensive device specifically for the remote capability and it is hosted on a set of servers by that specific company. An if and when they go out of business OR change their business model from free to 'pay' for the remote accessibility then as a consumer you are stuck with an investment/ device that has significantly limited/restricted usefulness or even in some case almost no usefulness. I am not sure there are better 'consumer oriented' turn it on and use it cloud solutions/approaches that these type of proprietary hosted services, but to me the secret sauce would be for the company to offer both cloud based services as well as having an application to run on one's home computer that could be remotely accessed by some variant of VPN and dynamic DNS service of one's own choosing. That enables (albeit with the need for some level of specification by the user above normal plug and play consumers) an alternate and sustainable path to possibly avoid stranding one's investment in a product. And if the software were open source this could ultimately make the product more valuable because an end user community might develop to extend the products appeal and versatility. What are your thoughts on this (or other) potential down the road liabilities as we spend our hard earned money on IoT toys? Yes, there are many more including security, big data, tracking, etc etc..
  9. You're killin me with these pictures and the various foods!!! I thought when the breeze was blowing in just the right way that I smelled some good eatin long distance underway here in GA.
  10. Pasta Carbonara using Smoked Pork Roast So this weekend was a special occasion for Mrs. Smokehowze and the plans were to go out for dinner Saturday night. In the late afternoon, a consensus was reached by all to not go out, as it had been a busy day around the house and the family was tired. Hummm… what to fix for dinner… Well, coincidentally last night while rearranging the freezer, I found a vacuum sealed 1.5 lb portion of a Kamado smoked pork roast hat was getting along date-wise and placed it in fridge to thaw, figuring it needed to be used and that I would come up with something to do with it over the next few days. How fortuitous. Bingo… I got it. The smoked pork is like a bacon and similar to a pancetta so why not do a pasta carbonara? OK, what does the pantry have for pasta? WHAT? No normal pasta. Oh wait, we have a 1 ib box of ‘Campanelle’ style tubular shaped pasta. Hey, that will work - let's use it all. Here are the basic ingredients for this simple dish. The cubed pork was browned in the pan at medium high heat. I probably used almost a pound of the pork coarse cubed. Remove the hot al-dente cooked pasta from the water with a slotted scoop. Add to bowl with the browned pork. I used one of Mrs Smokehowze's favorite Mason Cash bowls - and yes I had permission. The pasta needs to be wet from the pot to help create the sauce. Wait for it to cool slightly (just enough to avoid curdling the eggs ) and slowly fold in the room temperature beaten eggs that have been mixed with about half the grated parmesan cheese. When incorporated, add the remaining parmesan (about a cup total for both that in the egg and that added later), some butter and some of the pasta water to adjust the thickness of the sauce. Adjust salt, finish with fresh ground black pepper and top with minced fresh parsley and a sprinkling of more cheese. Serve immediately with additional parsley sprinklings. The pasta carbonara was plated with a simple salad of red and orange tomatoes from the garden that are marinated in olive oil, balsamic vinegar and some basil and presented in a romaine leaf. Garnish with some shaved Finlandia ‘Keisarinna’ cheese (a creamy sweet gouda and sharp parmesean mix we got at Costco). Add a glass of white wine and we have dinner. The verdict - delicious. It all worked together and really met the expectations for a rich and flavorful carbonara. The smokiness of the pork was just right and browning it the carbon steel pan in olive oil with some butter and the chopped garlic added at the end did the trick – the aroma in the kitchen was wonderful. The round style pasta (the Campanelle is not a strict tube) with its shape and the fringed edge did well absorbing the beaten egg and parmesan sauce and the addition of a bit of the pasta water while folding the dish together helped the sauce get into the interior of the pasta shape. So I urge you in using your Kamado cooking leftovers that get stashed in the freezer to think creative and cook ‘out of the box’. I guarantee it will be good! And guess what - nobody missed going out to eat.
  11. Finally got it...

    You will enjoy using it for sure .. when I bought my used Berkel 827A I have never looked back or regretted getting a more commercially oriented slicer. I had considered and almost purchased an Advantco 12 inch but need a bit bigger product handling size. A few common sense reminders which you probably already know...Just exercise extreme caution in cleaning and ALWAYS return blade to the zero position as soon as you finish slicing. Make that a habit from the onset. If you ever have blade removed NEVER submerge it in a sink full of water as that is almost a guaranteed trip to ER when you try to get it out. And when removed I would suggest to be sure you have shoes on and long pants in the case of a drop event. Nice machine!
  12. Meat Grinder

    I am more a power user and I have an LEM 780 Big Bite #12 grinder. It is a beast and probably much more than you need, so the advice about the little brother versions #8 or #5 would probably be a serious grinder for any of your needs. If nothing else the LEM gives you a point of comparison. http://www.lemproducts.com/category/butcher-meat-grinders
  13. Beef Jerky Time

    Hey Freddyj -- You got a new trend going -- you could call those "jerky ears" and make a fortune...
  14. Big Joe Rotisserie

    VERY NICE! An idea if you build another one LOL... If you put the spit on the diagonal over the mounting bolts for the side shelves aligned from right front bolt set to left rear bolt set with the spit motor at the left rear you may have been able to retain use of the shelves and the rotisserie at the same time. At least that is what I did on my Big Joe on my rotisserie setup I prototyped a couple of years ago although I was not using a tapered ring arrangement.